White Mountain Frosting

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Dark Chocolate Cake with White Mountain Frosting

White Mountain Frosting

We have been making this frosting since we were teens. It’s one of the most exciting recipes to cook, from the standpoint of chemistry reactions. Sugar is melted and changes from a white powder to a clear boiling liquid that will burn the fire out of you if you get it on your skin. Egg whites transform from a clear liquid to bubbly white foam. The two are combined at the highest speed of an electric mixer, to form a silky-sweet, airy, glossy, snow-white frosty topping. And you get to use that most exotic and enigmatic of ingredients, ‘way at the back of the spice rack—‘Cream of Tartar.’
This fluffy frosting, atop a dark chocolate cake, is my brother Gordon’s favorite. A yellow cake, spread with White Mountain Frosting and sprinkled generously with coconut, was always my Daddy’s request on his birthday.

1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 large egg whites (about 1/4 cup)
1/4 t. cream of tartar (optional)
1 teaspoon vanilla extract

Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil 3-5 minutes, until the mixture ‘spins a thread’ when the spoon is lifted, or if a small drop in a cup of cold water forms a soft ball.
While mixture is boiling, beat egg whites and cream of tartar in large bowl with electric mixer (whisk attachment) on high speed just until stiff peaks form.
Pour hot syrup very slowly in thin stream into CENTER of beaten egg whites, beating constantly on medium speed. (Note: my KitchenAid mixer does not allow the stream to be poured into the center of the egg whites, so I lift and remove the whisk attachment and hand-beat with a wire whisk until all the syrup has been incorporated, then add the vanilla, then use the whisk attachment of the mixer to beat 2-3 more minutes, until the frosting holds peaks.)

Frosts 13 x 9-inch cake, or fills and frosts a 9-inch two-layer cake. 12 servings, about 3 cups.

1 Serving:; Calories 60, Fat 0g, Cholesterol 0mg, Sodium 15mg; Carbohydrate 14g, Protein 1g, EXCHANGES: 1 Fruit

Butterscotch Frosting: Substitute packed brown sugar for the granulated sugar.
Decrease vanilla to 1/2 teaspoon.

Peppermint Frosting: Stir in 1/3 cup coarsely crushed hard peppermint candies or 1/2 teaspoon peppermint extract.

Ginger Frosting: Use ginger syrup instead of corn syrup. Recipe: https://snailfungus.wordpress.com/2015/09/08/ginger-syrup/

Fresh coconut cake with chocolate icing
Yellow cake with coconut, White Mountain Frosting on top and inside, and chocolate frosting on the sides and filling.

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